I always have bananas in the fruit bowl. They are the most perfectly packaged high nutritious snack. Yes, they may be high in sugar but at least it is unrefined sugar and it is so much better than reaching for a chocolate bar.
Bananas help overcome depression due to high levels of Tryptophan, which is converted into serotonin — the happy-mood brain neurotransmitter. They sustain your blood sugar level, are high in fibre, magnesium, B-vitamin, iron and potassium with can help lower your blood pressure.
The only trouble with bananas is, one minute they are sitting there, just a little bit green to eat and the next minute you turn round and the whole lot have gone black and the kids won’t touch them with a barge-pole.
I hate throwing food away! So here is a great use- up recipe. The blacker the bananas the better. Banana and Pecan bread! Never throw another banana away.
Banana and Pecan Bread
1 cup / 220g golden caster sugar
½ cup / 110g butter
2 cups / 300g plain flour
1 tsp baking powder
1 tsp baking soda
1 cup / 100g pecans
1 cup / 2 or 3 / 200g black bananas, mashed
Cream the butter and sugar, add the eggs one at a time and amalgamate. Add the banana and mix well. (I used a food processor for the whole thing.) Mix the flour with the salt, baking powder, baking soda and salt and add in batches into the mixture, beating each time but don’t over mix. Stir in the chopped pecans. Pre-heat your oven to 160⁰C. Grease a loaf tin. (I used silicone which was brilliant.) Poor in the mix ¾ to the top. (If you have a little mix left, put into cupcake wrappers and bake at the same time.) Cook for about 40 to 50 minutes until a skewer comes out clean.